sweasel.com

Came for the Weasel thumb.
Leaving satisfied.

Boris makes mayonez
https://www.youtube.com/watch?v=saU3_xJJrCg

Then you will want to watch Slav King.
I would give you the youtube link but I fear the dreaded SPAM FILTER, so you will have to search youtube for Boris Slav King.

You can use a sous vide stick to pasteurize your eggs for mayo or cookie dough that may be eaten raw. I do it all the time for my Mayo. 135F/57.2C for about an hour and a half. You do have a sous vide stick, don’t you? It’s my best friend in the kitchen after the stick blender.

Back in the BV times I attended the Spa Formula One race in Belgium. The Belgians are all about their mayonnaise on French Fries. I was fascinated that the vendors at the race had perhaps 11 or 12 variations of flavored mayonnaise to chose from but no Ketchup. None, nada, zip, zero.

That’s okay because I am also mayo fan. The absolute best part of a Thanksgiving meal is the next day when you have a cold turkey breast sandwich, with lettuce, salt, pepper, and gobs of mayonnaise on goo bread.

That’s eatin’ right there.

I’m a great fan of mayonnaise, especially for fries, and especially especially for fried onion rings. Much better than ketchup to my taste.

Once I experienced the horror having a batch of nice hot fries and then finding somebody else had finished off the mayo and had failed to resupply the pantry. Aargh! In desperation, I tried tartar sauce. Y’know what? It’s pretty good on fries. I prefer mayo but once in a while tartar sauce is a pleasant change.

Warning: tartar sauce and onion rings to NOT play well together. It’s just WRONG.

Wow, look at all the mayo aficionados coming out of the woodwork! I too love The White Condiment. I even love it’s oft-hated Bastard Son of The South – Miracle Whip.

For fries I make the Fry Sauce – equal mix of mayo and ketchup. I learned about that working at Wendy’s from one of the other cooks when I was a kid. Love. It.

@Mitch — Here’s an interesting tidbit. When I lived in Argentina a long time ago, that mixture of mayo & ketchup was called Salsa Golf and was served with steamed artichokes, and also with crudités. I prefer drawn butter with my artichokes, but Salsa Golf is a close second.

How it got that name I have no idea.

— break —

Silly me, I’ve never thought to do a DuckDuckGo search for it, and here it is!

Tart, fruity and sweet, and mainly composed of two staple ingredients, mayonnaise and ketchup, salsa golf is one of the most emblematic sauces of Argentine cuisine. It is also very popular in Uruguay.

It is reportedly the invention of Parisian Luis Federico Leloir who emigrated to Argentina and, as an accomplishment almost as important as this culinary invention, won the 1970 Nobel Prize in chemistry, although probably not for the salsa.

I always thought tartar sauce was mayo + sweet pickle relish and McDonald’s secret sauce was mayo + ketchup + sweet pickle relish. Sadly, I cannot get appropriate relish here and have to buy ‘cocktail gherkins’ and cut them up myself. And Morrison’s is out of cocktail gherkins 🙁

I was not a fan of mayo until I tried what sounds like the stick blender recipe you found. I found it from chef John

https://foodwishes.blogspot.com/2007/07/homemade-mayonnaise-recipe-video-big.html?m=1

@Uncle Al…Mayo & lemon is my usual go to but I get bored and like to change it up. Garam masala & crushed garlic mixed into mayo is also very tasty with a warm artichoke…especially the Italian purple variety.

Right now I’m like all harissa all the time, so harissa + mayo on all the things.

@Stoaty, a tasty tartar sauce is more complex, mayo, horseradish, capers, sweet pickle, parsley and chives or finely cut green onions. It’s really tasty mixed with flaked cold poached salmon too for a sandwich spread.

Damn you people.

I thought they made Tartar sauce out of Tartars.
The same way Gingerale is made from, well, gingers, and
shepherd’s pie is made, when best, from Swiss shepherds.

Mayo has always been difficult for me, owing to a terrible “joke” I was told as a child by one of my older brothers, and as many of you are obviously aficionados of the condiment, I will NOT share said joke, or even hint at it.

Mitch —
Miracle Whip is “salad dressing” (no idea why it’s called that, other than maybe it’s because it’s good for tuna salad and egg salad). Started using Miracle Whip in lieu of mayo when I was a kid in southern New Joisey. Maybe that’s why you see it as a southern thing.

For a really southern thang, it’s Duke’s Mayo. Duke’s mayo is *the* southern one. Mrs Fert swears by it.

I prefer Miracle Whip. Which puts me in good company since Iowahawk (Dave Burge of blog and twitter fame @iowahawkblog ) is a fan of MW. He’s even been thanked/appreciated it by the official Miracle Whip twitter site.

My mother-in-law (RIP) made “tartar” sauce by adding finely minced red onion to Kraft Sandwich Spread, which is made with chopped pickles, vinegar, dried red bell peppers, dried onions and dried garlic. It is insanely delicious and she would make certain she had a box of fresh saltine crackers to serve along side because that’s the way she liked to eat the tartar sauce (on the cracker, not the fish). It’s good enough to eat with a spoon! If we are having fresh fish or shrimp I make a double batch of hushpuppies, the tartar sauce, then get out of the way.

My own mother, who grew up in San Francisco but became a Texan when she married my father during WWII—was making “fish sauce” with mayo and ketchup in the late 1940s. It’s what I grew up on until I married and learned my MIL’s recipe. JavaMan wants cocktail sauce—ketchup and horseradish cream. But he also loves his mother’s recipe, too.

Get some Duke’s Mayo – the best.

I third the motion on Duke’s. And second the one for Miracle Whip.

I’ve been using Duke’s lately as a base for a very nice breading on “air fryer” Cod filets. They’re awesome.

Wait wait; this is a post about white condiments from Merry Olde, and it doesn’t mention salad cream at all?

Duke’s makes a good rib eye steak marinade…just smear it on.

Any of youse guys watching Alton Brown’s Quarantine Quitchen on YouTube? It’s very entertaining. His wife Elizabeth, who has the patience of Job, asked him how he knew something or the other would work and he says “Because I’m f-ing Alton Brown!” with a wolfish grin. I find his know-it-all schtick on Good Eats annoying, but he’s hilarious unfiltered.